Peanut Crunch Cookies

Peanut Butter Crunch Cookies IMAGE Image by: Peanut Butter Crunch Cookies IMAGE Author: Canadian Living

Honey-roasted peanuts add a sweet crunch to these favourite drop cookies.

  • Portion size 50 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 3/4 cups unsalted butter
  • 1/3 cup natural smooth peanut butter
  • 2/3 cups packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 cup large-flake rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped honey-roasted peanuts

Method

In large bowl, beat butter with peanut butter until smooth; beat in brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, oats, baking soda and salt; stir into butter mixture. Stir in honey-roasted peanuts.

Roll by 1 tbsp (15 mL) into balls. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Using fork, press to make crisscross pattern.

Bake in 350?F (180?C) oven until golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 53 mg
  • Protein 2 g
  • Calories 91.0
  • Total fat 5 g
  • Potassium 23 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Crunch Cookies

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